I cooked this for dinner, and it was pretty easy and quick to do, plus it tasted excellent. This would serve 4 people, depending on appetite.
4 chicken breast halves
8 oz sour cream
1/2 onion, to your taste (chopped)
8 oz cheese (cheddar or your pick)
8 oz enchilada sauce
4 flour tortillas (I used a 9 oz bag of whole wheat tortillas. Don’t buy the super huge ones. Taco-size works fine)
A rectangular casserole dish
Cook Chicken breast halves, dice them
Cool the chicken and mix with 8 oz of sour cream (I used light)
Mix in chopped onion and 1/2 cup shredded cheddar cheese
Divide this among 4 flour tortillas and roll them up, placing each one in a rectangular casserole dish. Cover them with 8 oz of enchilada sauce and the rest of the (8 oz) bag of cheddar cheese.
Bake at 350 degrees for 30 minutes.
While I was cooking the enchiladas, I put 1 cup of rice in a microwavable dish, tossed in 2 cups of water and covered the dish. Cook at 100% power for 5 minutes, then 50% power for 15 minutes.
Everything pretty much is done at the same time.
When plating the enchilada and rice, put some of the sauce from the enchilada dish ontop of the rice.
I also zapped some green beans to go with it (hey, gotta be healthy, right?).
It was just the right amount of food and not overly spicey.